White miso

Description

White miso (shiro miso) is a light beige, smooth paste with a delicate, slightly sweet, and mild umami flavor, resulting from a shorter fermentation of soybeans with rice koji. It has a subtler aroma than dark miso, making it perfect for adding depth of flavor without overpowering the dish. It is a source of plant protein, B vitamins, minerals, and enzymes produced during fermentation; in its unpasteurized form, it may contain beneficial probiotic bacteria, although it is relatively salty, so it's worth monitoring sodium intake. White miso is used in soups (classic miso soup), dressings, marinades, glazes, sauces, and for seasoning creamy purees or vegetables, adding a touch of umami. After opening, store in an airtight container in the refrigerator, away from strong odors; it stays fresh for several months, and for dishes with live cultures, add it at the end of cooking, without prolonged cooking.